From broccoli tobok choy, there’s a reason why ‘eat your greens’ is a health catch-cry.
Relatedto both the cucumber and pumpkin, zucchinis are a valuable source of vitamin C– half-a-cup contains 38 per cent of daily requirements. But if you want tocook it, go for baking, microwaving or searing it on a griddle. Why? Boiling orfrying causes it to lose a significant amount of its antioxidants.
Also called courgettes, choose ones that have glossy, firm and unblemished skins and, to preventsweating, store in a paper rather than plastic bag in the fridge.